CRISPY EGGPLANT CUTLETS

1. Cut off the top of the eggplant. Use a peeler to remove the skin. Cut lengthwise into ½-inch thick slices. Sprinkle both sides of each eggplant slice with salt. Line a rimmed sheet pan with paper or kitchen towels. Add the eggplant slices in a single layer. Top with another layer of kitchen or paper towels. Set another sheet pan on top. Let the eggplant slices hang out ( to drain their excess water) for 30 to 60 minutes.
2. Meanwhile, prepare the dredging station: Add the almond flour to a shallow bowl, season with a pinch of salt. Add the egg replacer to another shallow bowl then add almond milk and whisk until there are no clumps; season with a pinch of salt and whisk with a fork until smooth. To a third shallow bowl, add panko, pepper, dried oregano, garlic powder, onion powder, paprika, and 1/4 teaspoon salt, mix to combine.
3. To a large cast-iron skillet add oil to cover the entire pan, set on the stove over medium-high heat.
4. While the oil is heating up, bread the eggplant slices: Dry each one with a paper or kitchen towel. Dredge both sides in almond flour, then vegan egg mixture, then seasoned panko. Set on a separate plate.
5. To test if the oil is hot enough, add a panko crumb to the pan. It should immediately sizzle but not burn. When it’s hot enough, add a couple breaded eggplant slices (don’t overcrowd or they won’t brown properly). Cook for 2 to 3 minutes per side, or until deeply golden brown.
6. Transfer the fried eggplant to a paper towel–lined plate to soak up any extra oil, then transfer to a clean plate. Fry the remaining eggplant slices in the same way. These are best served hot. Serve with marinara sauce and fresh herbs!